Name: Gemista with Quinoa and Oregano
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6 servings
Cuisine: Mediterranean cuisine
Ingredients: 6 pcs bell peppers (choose large peppers, tops cut and seeds removed; reserve tops); 4 pcs tomatoes (large tomatoes, tops cut and interior pulp reserved and chopped); 1 cup quinoa (rinsed under cold water to remove bitterness); 1 pcs onion (medium, finely chopped); 2 pcs garlic (cloves, minced); 1 tbsp oregano (dried oregano preferred, or 1 tbsp fresh chopped); 0.5 cup parsley (fresh flat-leaf parsley, chopped); 3 tbsp olive oil (extra-virgin, plus extra for drizzling); 2 tbsp tomato paste (concentrated paste for depth of flavor); 1 cup vegetable broth (hot; chicken broth may be substituted for non-vegetarian version); 1 tsp salt (adjust to taste); 0.5 tsp black pepper (freshly ground); 1 tsp sugar (optional, balances tomato acidity)

Gemista

Prep: 25 min • Cook: 70 min. A modern take on classic Greek gemista using fluffy quinoa instead of rice, stuffed into hollowed bell peppers and tomatoes with sautéed onion, garlic, oregano and parsley, then drizzled with olive oil and oven-roasted until lush and tender. The filling is brightened with fresh parsley and balanced with a touch of tomato paste and broth; serve warm with a dollop of strained yogurt or crumbled feta for a comforting, vegetarian Greek meal.

Preparation time: 25 min
Cooking time: 1 hr 10 min
Total time: 1 hr 35 min
Servings: 6
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

6 pcs bell peppers(choose large peppers, tops cut and seeds removed; reserve tops)
4 pcs tomatoes(large tomatoes, tops cut and interior pulp reserved and chopped)
1 cup quinoa(rinsed under cold water to remove bitterness)
1 pc onion(medium, finely chopped)
2 pcs garlic(cloves, minced)
1 tbsp oregano(dried oregano preferred, or 1 tbsp fresh chopped)
1/2 cup parsley(fresh flat-leaf parsley, chopped)
3 tbsp olive oil(extra-virgin, plus extra for drizzling)
2 tbsp tomato paste(concentrated paste for depth of flavor)
1 cup vegetable broth(hot; chicken broth may be substituted for non-vegetarian version)
1 tsp salt(adjust to taste)
1/2 tsp black pepper(freshly ground)
1 tsp sugar(optional, balances tomato acidity)

Instructions

Preheat the oven to 190°C (375°F). Lightly oil a deep baking dish large enough to hold the peppers and tomatoes snugly.
Rinse the quinoa in a fine sieve under cold water until the water runs clear, then drain well.
In a small saucepan bring 1 cup of vegetable broth to a boil, add the rinsed quinoa, reduce heat to low, cover and simmer for 12–15 minutes until liquid is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, cut the tops from the peppers and tomatoes and scoop out the seeds and membranes. Reserve the tops and chop any usable tomato pulp for the filling.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes.
Add the minced garlic and tomato paste to the onion and cook for 1–2 minutes until fragrant. Stir in the chopped tomato pulp, dried oregano, sugar, salt and pepper and cook another 3 minutes to meld flavors.
Transfer the cooked quinoa to the skillet, add chopped parsley and 1 tbsp olive oil, stir thoroughly to combine and taste for seasoning; adjust salt and pepper as needed.
Spoon the warm quinoa mixture into each pepper and tomato, packing lightly but leaving a little headspace. Place the filled vegetables upright in the prepared baking dish and replace their tops.
Pour the remaining 1/2 cup hot broth into the bottom of the dish (not directly over the filling) and drizzle the filled vegetables with the remaining olive oil.
Cover the dish tightly with foil and bake in the preheated oven for 40–50 minutes until the vegetables are tender when pierced. Remove the foil for the last 10 minutes to lightly brown the tops if desired.
Remove from the oven and let rest 5–10 minutes to set. Serve warm, garnished with extra parsley and a spoonful of strained yogurt or crumbled feta on the side.

Nutrition

Servings: 6
Serving size (imperial): 10.6 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	350 kcal	116.7 kcal	2,100 kcal
Protein	12 g	4 g	72 g
Fat	15 g	5 g	90 g
Carbs	45 g	15 g	270 g

Tips

Rinse quinoa thoroughly to avoid bitterness and let it steam off the heat for fluffier grains.
Cover the dish while baking so the vegetables cook through; uncover for the last ten minutes to brown.
Serve warm with strained yogurt or crumbled feta and a drizzle of olive oil for authentic flavor.

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Ingredients

6 pcs bell peppers(choose large peppers, tops cut and seeds removed; reserve tops)
4 pcs tomatoes(large tomatoes, tops cut and interior pulp reserved and chopped)
1 cup quinoa(rinsed under cold water to remove bitterness)
1 pc onion(medium, finely chopped)
2 pcs garlic(cloves, minced)
1 tbsp oregano(dried oregano preferred, or 1 tbsp fresh chopped)
1/2 cup parsley(fresh flat-leaf parsley, chopped)
3 tbsp olive oil(extra-virgin, plus extra for drizzling)
2 tbsp tomato paste(concentrated paste for depth of flavor)
1 cup vegetable broth(hot; chicken broth may be substituted for non-vegetarian version)
1 tsp salt(adjust to taste)
1/2 tsp black pepper(freshly ground)
1 tsp sugar(optional, balances tomato acidity)

Instructions

Preheat the oven to 190°C (375°F). Lightly oil a deep baking dish large enough to hold the peppers and tomatoes snugly.
Rinse the quinoa in a fine sieve under cold water until the water runs clear, then drain well.
In a small saucepan bring 1 cup of vegetable broth to a boil, add the rinsed quinoa, reduce heat to low, cover and simmer for 12–15 minutes until liquid is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, cut the tops from the peppers and tomatoes and scoop out the seeds and membranes. Reserve the tops and chop any usable tomato pulp for the filling.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes.
Add the minced garlic and tomato paste to the onion and cook for 1–2 minutes until fragrant. Stir in the chopped tomato pulp, dried oregano, sugar, salt and pepper and cook another 3 minutes to meld flavors.
Transfer the cooked quinoa to the skillet, add chopped parsley and 1 tbsp olive oil, stir thoroughly to combine and taste for seasoning; adjust salt and pepper as needed.
Spoon the warm quinoa mixture into each pepper and tomato, packing lightly but leaving a little headspace. Place the filled vegetables upright in the prepared baking dish and replace their tops.
Pour the remaining 1/2 cup hot broth into the bottom of the dish (not directly over the filling) and drizzle the filled vegetables with the remaining olive oil.
Cover the dish tightly with foil and bake in the preheated oven for 40–50 minutes until the vegetables are tender when pierced. Remove the foil for the last 10 minutes to lightly brown the tops if desired.
Remove from the oven and let rest 5–10 minutes to set. Serve warm, garnished with extra parsley and a spoonful of strained yogurt or crumbled feta on the side.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

350 kcal

116.7 kcal

2,100 kcal

Protein

12 g

4 g

72 g

Fat

15 g

5 g

90 g

Carbs

45 g

15 g

270 g